Gravlax, or lightly salted salmon

Gravlax - literally "buried salmon" - is an old way of salting fresh fish in the Scandinavian countries. In ancient times, cut and salted fish were buried in the ground, thus keeping it fresh for a long time.

Now no one bury salmon in the ground, but the name remains. Gravlax is considered the number one product in Sweden and Finland and is sold in all shops and cafes. But the most delicious is, of course, homemade. There are only three essential ingredients: salt, sugar and dill. Everyone can add vodka, pepper and beet juice at their discretion.

Ingredients

• 1 kg salmon fillet on the skin
• For the marinade, for 1 kg of salmon fillet:
• 1 tbsp. l. salt
• 1 tbsp. l. Sahara
• 3 large bunches of dill
• 2 tbsp. l. vodka

Directions

1. Dry the fish thoroughly with a paper towel. Remove all bones with tweezers.
2. Measure out salt and sugar according to fillet weight and mix. Chop the dill very finely.
3. Gravlax
4. Spread cling film on a work surface and place fillets skin side down. Sprinkle the fillet with vodka, sprinkle with salt and sugar, and then lay out the dill in an even layer.
5. Gravlax
6. Wrap the fish in plastic wrap and place in a container or tray. Press down with a board and press down with a light weight. Leave at room temperature for 4 hours and then refrigerate for at least 24 hours.
7. Shake the dill off and pat the fillets with paper towels before serving. To cut the fish into thin slices, take a thin long knife and start cutting the slices starting from the tail. Hold the knife at a 45 ° angle to the work surface, and when you finish cutting almost to the skin, the knife should move almost horizontally. Try to leave a dark layer on the skin to make the slices look appetizing.